Asian Inspired Chicken Noodle Soup

I was craving some Pho & ramen but couldn’t go out to eat & also, can’t do ramen because of the wheat.

But I knew I had some brown rice ramen noodles on hand & some leftover chicken.

This soup was quick & easy to make, filling my house with the most glorious smell ever & was gone by the time dinner was over.  You might have to double the recipe.

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1/2 Cup Carrots, chopped

1/2 Cup Onion, chopped

1/2 Cup Celery, chopped

1-2 Tablespoons Coconut Oil

3 Star Anise

2 Garlic Cloves, minced

1 inch piece of Ginger, peeled & minced

1 lb chicken breast, cooked & diced

4-6 cup bone broth or organic chicken stock

2-4 ounces ramen noodles, I use gluten-free brown rice ramen noodles

1. Heat a large pot or dutch oven & add the coconut oil, carrots, onions & celery.  Sauté until soft, about five minutes or so.
2. Add the star anise, garlic & ginger.  Sauté for one minute more.
3. Add the bone broth, chicken & noodles.  Cook until heated through & noodles are soft.
4. Enjoy!